Can you enjoy summer without getting creative with corn? I don’t think so. It just brings the joy, freshness, and nostalgic vibe of childhood summer vacations that seemed to last for ages, as opposed to grown-up vacations that end in the blink of the eye!
This delightful corn salad recipe features just a few ingredients, but the secret is in the unique combo! It makes it a complete meal that might just satisfy you during lunch hour, giving you enough energy to carry on with your day without actually feeling like you need an afternoon nap!
200g cherry tomatoes or grape tomatoes, quartered
1 eschalot, halved, thinly sliced
2 tablespoons olive oil, plus extra to brush
1 tablespoon red wine vinegar
4 fresh corn cobs, husks removed
1/2 cup basil leaves
1/4 cup flaked almonds, toasted
Combine the tomato, eschalot, oil and red wine vinegar in a bowl, season with sea salt and freshly ground black pepper, cover and refrigerate until ready to use.
Halve the corn cobs through the core, then cut each piece in two. Brush the corn liberally with olive oil, and sprinkle with sea salt and freshly ground black pepper.
Cook the corn pieces, kernel-side down, on a heated chargrill pan or barbecue for 5 minutes until charred slightly, then turn and cook for a further 5 minutes or until the kernels are tender.
Meanwhile, add the basil leaves and toasted almonds to the tomato mixture, then toss to combine.
Divide the corn among plates, top with salad and serve immediately.
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